Life and Work with Jessica Berry

Today we’d like to introduce you to Jessica Berry.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started by making gluten-free cakes out of my tiny home kitchen. The space was so small I had to stand next to the oven just to open it and I used a folding card table to extend my 30″ of counter space. It was the kind of kitchen you would find in an extended stay motel.

When I began selling at a local Farmer’s Market, a nearby coffee shop asked if I could sell them my quiche. Then they wanted breads. And cookies. And brownies. I quickly went to work developing new gluten-free recipes. Seven years later, that shop is still one of my best customers and I have moved my business out of my house. Now I provide other local coffee shops, restaurants and catering companies with fresh baked gluten-free pastries.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I don’t think the road is ever smooth! If it weren’t for the obstacles, I never would have learned and grown. And if you’re not growing, you’re dying. You have to learn to embrace those periods of struggle because something amazing always comes out on the other side. Every experience will help you build a strong foundation to guide you in the future.

So, as you know, we’re impressed with Bosco Baking Company – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
It has taken a long time to figure out my niche. The widespread appearance and importance of gluten-free in commercial production is only about a decade old, so in many ways, I am part of a pioneer food movement. There was no blueprint- no time tested recipes (I develop my own), no industry enforced standards, no universal education on what is actually gluten-free. Fortunately, much more light has been shed on these issues compared to 15 years ago when I became gluten-free (not by choice!). Especially in Denver, it’s almost a requirement to have something gluten-free on your menu. That has allowed me to work with some great chefs to develop some unique, artisan gluten-free desserts that are devoured by the gluten-free and gluten-full alike.

Often it feels as if the media, by and large, is only focused on the obstacles faced by women, but we feel it’s important to also look for the opportunities. In your view, are there opportunities that you see that women are particularly well positioned for?
I think female small business owners are becoming the backbone of the business community. There is a sort of sisterhood thing that occurs- you want to support other women and they want to support you. I have seen (and been a part of) so many great collaborations between female business owners. We realize that working together can make us all more successful. It’s a unique relationship and a great source of strength and support.

Contact Info:

• Website: www.boscobakingcompany.com
• Email: boscobaking@gmail.com

Image Credit:
Jessica Berry
Craig Dixon

Suggest a story: VoyageDenver is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.